Watermelon Sorbet
Easy to make, this watermelon sorbet is deliciously creamy and has a tropical flavor to it, perfect for hot days.
Ingredients
- 4 cups fresh watermelon 600g (cubed)
- coconut cream from a can of coconut milk
- 1 lime juice
- 2-4 tablespoon maple syrup
Instructions
- Wash and slice your watermelon, and measure out 600 grams of the watermelon.
- Cube the watermelon into smaller pieces, then freeze them overnight or for 6-8 hours.
- Once the watermelon is frozen, add it to a food processor and add the coconut cream, lime juice, and maple. Blend until super smooth and creamy.
- Add the sorbet to a bowl, or even back to the cored watermelon, and enjoy!
Notes
- Serving: The sorbet is best served fresh after blending, as that’s when it will be creamiest. You can serve it scooped into bowls or even into the watermelon shell for a fun presentation.
- Taste test: Once blended, give the sorbet a quick taste and adjust the maple syrup as needed. If your watermelon was on the bland side, you may need more syrup, whereas if it was sweeter to start, you’ll need less.
- Choosing watermelon: The sweeter the watermelon, the better, which means you want a ripe one. Watermelons are sweetest when the spot on the bottom turns a creamy yellow color, and it feels “heavy” for its size.
Nutrition
Calories: 74kcalCarbohydrates: 19gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 202mgFiber: 1gSugar: 16gVitamin A: 869IUVitamin C: 15mgCalcium: 23mgIron: 0.4mg
Tried this recipe?Let us know how it was!